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Risotto with Curdled Octopuses and Baby Artichokes
difficulty 
time
To make this recipe were used following D’Amico items:
Whole Baby Artichokes g 400
Artichoke Quarters g 520
Artichoke Quarters g 280Ingredients for 4 servings
300 g D’Amico Whole Baby Artichokes
500 g curdled octopuses
250 g rice
4 D'Amico Anchovy Fillets Preserved in Oil
4 spoons extra virgin olive oil
2 cloves of garlic
vegetable stock
1 medium-sized leek
parsley
Preparation
Cut the leek in thin sclices and fry in a saucepan containing 4 spoons of extra virgin olive oil, add the D'Amico Anchovy Fillets Preserved in Oil and leave until blended in. Place the defrosted and quartered curdled octopuses into the pan, add a cooking spoon of vegetable stock, cover with a lid and keep at a simmer for about 5 min, adding more stock if necessary. Stir in the rice, leave to soak in the liquids, then begin to add hot vegetable stock and bring the risotto to the boil. Meanwhile, in a pan containing a spoon of extra virgin olive oil, fry the chopped parsley, the chopped cloves of garlic and the chopped D'Amico Whole Baby Artichokes at a high flame for a few minutes. 5 min before it is cooked, add the artichokes to the rice. Serve, if you wish, garnished with little parsley leaves.
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Lamb Cutlets with Lampascioni Onions
difficulty time
To make this recipe were used following D’Amico items:
Ingredients for 4 servings
16 small lamb cutlets
1 jar D'Amico Lampascioni Onions Prepared the Apulian Way
garlic
rosemary,
thyme,
dry white wine
soy sauce
Worcester sauce
salt
pepper
Preparation
Place the lamb cutlets side by side in a large oven dish, season with 2 pinches of thyme, 2 finely chopped cloves of garlic, the leaves from 2 sprigs of rosemary, salt and pepper. Sprinkle with 1 dl of white wine, cover and leave to marinate in the cold for 90 min. Then strain the cutlets, remove the herbs by gently scraping using a knife, place the cutlets in a large pan and cook for 2 min at a high flame, then add the strained D'Amico Lampascioni Onions Prepared the Apulian Way cut in half and cook for another 2 min. Sprinkle with the strained marinade, season with a splash of Worcester sauce, cover and cook for 2 min. Serve immediately. To be served very hot.
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Italian Omelette with Peppers and Lampascioni Onions
difficulty time
To make this recipe were used following D’Amico items:
Roasted Peppers Prepared the Sicilian Way g 280
Lampascioni Onions Prepared the Apulian Way g 280Ingredients for 4 servings
8 eggs
4 full spoons D'Amico Lampascioni Onions Prepared the Apulian Way
2 spoons D'Amico Peppers Prepared the Sicilian Way
2 spoons grated Parmesan cheese
6 spoons milk
70 g potatoes
1/2 onion
basil
parsley,
extra virgin olive oil
salt
pepper
Preparation
Peel the potatoes and the onion, cut them into thin slices, place them into a frying pan containing a spoon of extra virgin olive oil, season with salt, and cook at a medium flame for about 10 min. Break the eggs into a bowl, add the milk, the Parmesan cheese, a spoon of chopped parsley, 4-5 torn basil leaves, salt, pepper, and mix thoroughly. Then add the D'Amico Lampascioni Onions Prepared the Apulian Way and the D'Amico Peppers Prepared the Sicilian Way, pour the mixture into a lightly greased nonstick frying pan and fry the Italian omelette on both sides. To be served lukewarm, cut into cake-like pieces.
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Fusilli Pasta with Artichokes and Mushrooms
difficulty time
To make this recipe were used following D’Amico items:
Champignon Mushrooms Prepared the Neapolitan Way g 280
Artichokes Prepared the Roman Way g 280Fusilli Pasta with Artichokes and Mushrooms
Ingredients for 4 servings
400 g Fusilli pasta,
1 garlic clove
200 g lean rabbit meat
1 jar D'Amico Artichokes Prepared the Roman Way
½ jar D'Amico Mushrooms Prepared the Neapolitan Way
parsley
Gin,
3 dl vegetable stock
extra virgin olive oil
Parmesan cheese, grated
cream (optional),
salt
pepper
Preparation
Add 3 spoons of extra virgin olive oil to a small saucepan and cook the chopped garlic clove until golden brown, add the meat and leave to brown, season with salt and pepper and cook for 2-3 min. Sprinkle with 2 spoons of Gin, leave the alcohol to evaporate, add the vegetable stock and cook for about 40 min. Add the strained D'Amico Artichokes Prepared the Roman Way and the D'Amico Mushrooms Prepared the Neapolitan Way, mix and cook on a low flame for 15 min. Meanwhile cook the Fusilli pasta until “al dente”, strain and add to the saucepan with the rabbit ragout, add fresh cream if you wish, leave to cook for a minute and serve.
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Crostone with Champignon Mushrooms
difficulty time
To make this recipe were used following D’Amico items:
Whole Champignon Mushrooms g 280Ingredients for 4 servings
4 slices white bread
4 slices cooked ham
200 g Mozzarella cheese
1 tin D'Amico Champignon Mushrooms
extra virgin olive oil
4 spoons tomato pulp
2 D'Amico Anchovies Preserved in Oil
1 clove of garlic
salt
pepper
Preparation
Add a spoon of extra virgin olive oil to a small pan, heat up the D'Amico Anchonvies Preserved in Oil, add the peeled and sliced clove of garlic and the tomato pulp, cook for 5 min at a low flame. Add the strained D'Amico Champignon Mushrooms to a nonstick frying pan containing 3 spoons of extra virgin olive oil and fry for 5 min at a high flame, season with salt and pepper. Then place a slice of cooked ham on each slice of bread, spread the mushrooms, the finely cubed Mozzarella cheese and the tomato pulp on each slice. Place each slice of bread under the hot grill and serve immediately.
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